Rhubarb Compote

Many home cooks are leery of rhubarb. But there's no need to be—especially with this recipe, because all you have to do is cut it into pieces and simmer away with strawberries, sugar, apple juice, orange zest and a little vanilla extract at the end.

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Cal/Serv:
18

Yields:
1

Prep Time:
0
hours
10
mins

Total Time:
1
hour
15
mins

Ingredients

2
lb.
rhubarb

1
lb.
strawberries

1
c.
sugar

1/4
c.
apple juice

1
tbsp.
grated orange zest

1/2
tsp.
pure vanilla extract

Directions

In a large heavy-bottomed pot, combine the rhubarb, strawberries, sugar, apple juice and orange zest. Bring to a simmer over medium heat.

Reduce heat and gently simmer, stirring occasionally, until the rhubarb has broken down and the mixture has thickened, 55 to 65 minutes; stir in the vanilla. Serve warm, at room temperature or chilled on toast, pancakes, waffles or ice cream, or with goat or ricotta cheese.

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